Blueberry Coffee Cake Recipe
Two grilled pieces of freshly baked blueberry coffee cake topped with butter streusel and white icing.
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Ingredients
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Cake Ingredients
Streusel Topping Ingredients
Icing Ingredients
Method
Cake Directions
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 tsp of baking powder, and 1 tsp of salt until well combined.
- 3
Cream Butter and Sugar
In another bowl, beat 1 cup of unsalted butter until creamy. Gradually add the sugar mixture and continue to beat until light and fluffy.
- 4
Add Eggs and Vanilla
Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 tsp of vanilla extract.
- 5
Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of milk. Mix until just combined, then gently fold in 2 cups of fresh blueberries.
- 6
Pour Batter into Pan
Pour the batter into the prepared baking pan and smooth the top.
- 7
Make Streusel Topping
In a separate bowl, mix together 1 cup of all-purpose flour, 1 cup of brown sugar, 0.5 cup of melted unsalted butter, and 1 tsp of cinnamon until crumbly.
- 8
Add Streusel to Cake
Sprinkle the streusel mixture evenly over the cake batter.
- 9
Bake
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 10
Cool the Cake
Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Icing Directions
- 11
Prepare Icing
In a medium bowl, whisk together 1.5 cups of powdered sugar, 2 tbs of milk, and 0.5 tsp of vanilla extract until smooth and drizzleable.
- 12
Drizzle Icing on Cake
Once the cake has cooled, drizzle the icing over the top in a decorative manner.
